Sharpen, Steel and Strop Almost Any Knife

A versatile electric knife sharpener from Chef'sChoice, the Model 130 sharpens, steels, and strops your knives to "better than factory" sharpness. In only seconds, it can sharpen almost all knives: straight edge, serrated, kitchen, sporting, and pocket. This sharpener eliminates the need for multiple sharpening gadgets, and provides a compact appliance that is fast and effective.

Q. How do the Chef’s Choice knife sharpeners compare to other knife sharpening options available?

A. Chef’s Choice Knife Sharpeners are high-quality electric sharpeners that can put an extremely sharp edge on just about any knife in 15-30 seconds. They are not a gimmick like many other sharpeners on the market today. There are two other quality alternatives available for knife sharpening that will give you a similar razor-sharp edge. The first is sharpening stones. While this is the preferred method for many, it is often less practical and more time consuming than using the Chef’s Choice Sharpeners. The second method of sharpening that we recommend is sending your knives out to be sharpened by a professional. While this method may provide you with a sharp knife, it has two major drawbacks, cost and time. Most professionals charge between $5 and $10 per knife. If you have 5-10 knives in your kitchen, that can mean a cost of between $25-$100 approximately every six months depending on your knife usage. The Chef’s Choice Sharpeners allow you to quickly and easily sharpen the knives yourself on a regular basis ensuring you always have a sharp cutting edge.

Q. Are there any tips for using a Chef’s Choice Electric Knife Sharpener?

A. Chef’s Choice Sharpeners are easy to use, however the tips below along with the instruction manual, will provide you with everything you need to know to operate the sharpener.
A) Unless you have special blades designed to be sharpened primarily on one side (such as Japanese Kataba blades), you should sharpen equally on both sides of your knife. You can do this by alternating the strokes through the left and right slots of each stage.
B) Never operate the sharpener from the backside.
C) Use just enough downward pressure to insure uniform and consistent contact of the blade with the abrasive disks on each stroke.